TATER CRUST TUNA PIE
I make this pie a lot because it is quick and easy to prepare (I teach during the day, so my cooking time is limited), and it's one of my husband's favorites. I like the combination of potato flakes and french-fried onions in this pastry crust...they complement the tuna/cheese filling well.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside 1/2 cup onions for topping. Sprinkle remaining onions into pastry shell. , In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust. , Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 380 calories, Fat 24g fat (12g saturated fat), Cholesterol 81mg cholesterol, Sodium 705mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
TUNA EMPANADA PIE
Enjoy a tasty tuna fish pie with this Spanish-inspired recipe. Serve hot, cold or warm with a crisp green salad.
Provided by English_Rose
Categories Savory Pies
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F
- On a floured surface, roll out half the pastry into a rectangle approximately 12in x 8in. Place on a baking sheet and chill in the refrigerator for 10 minutes.
- Prick the pastry rectangle all over with a fork and bake for about 15 minutes until golden brown. Allow to cool.
- Heat the olive oil in a heavy-based frying pan. Add the onion and gently fry for 20 minutes until softened.
- Increase the heat, add the garlic, and fry quickly until the onions turn golden brown. Spoon into a large bowl and allow to cool.
- In a large bowl, mix together the sun-dried tomato paste, flaked tuna, creme fraiche and grated Cheddar and season well with salt and freshly ground pepper.
- Pile the tuna mixture onto the cooled pastry base and spread evenly, top with cooked onions and basil leaves, leaving 1/2in clear round the edge. Brush the edge with beaten egg.
- Roll the remaining pastry into a rectangle large enough to cover the tuna mixture and base. Place the pastry over the tuna filling, pressing the edges to seal it well and cut off any raggedy edges. Brush the tuna pie all over with beaten egg.
- Bake for approximately 35-40 minutes until crisp and golden brown. Serve hot, cold or warm with a crisp green salad.
Nutrition Facts : Calories 673.6, Fat 40.2, SaturatedFat 11.5, Cholesterol 67.3, Sodium 720.3, Carbohydrate 49.4, Fiber 5.3, Sugar 7.4, Protein 29
EASY WEEKNIGHT TUNA POT PIE
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
- Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 19.3 g, Cholesterol 26.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 14.1 g, SaturatedFat 5.8 g, Sodium 572.5 mg, Sugar 3 g
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SPANISH TUNA EMPANADA | THE FAMOUS GALICIAN TUNA PIE …
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5/5 (1)Servings 4Cuisine SpanishCategory Appetizer, Main Course, Snack
- To make the dough, add 2 cups (240 grams) all-purpose flour into a large bowl, along with 1/2 tsp (3 grams) sea salt, mix the dry ingredients together and then make a well, add in 1/4 cup (60 ml) extra virgin olive oil and a generous 1/2 cup (125 ml) water, mix together until you form a dough, then get in there with your hands and knead for just 1 to 2 minutes or until the dough is well combined, shape into a ball, place in the bowl and cover with a dishcloth
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